Topping:

Nutritional facts
PER SERVING: about

Fibre4 g

Sodium210 mg

Sugars22 g

Protein4 g

Calories393

Total fat27 g

Potassium138 mg

Cholesterol79 mg

Saturated fat15 g

Total carbohydrate38 g

%RDI

Iron7

Folate8

Calcium7

Vitamin A24

Vitamin C3

Method

Mist 9-inch pie plate with cooking spray. In food processor, pulse granola with graham crumbs until granola is in coarse crumbs. Add butter, 2 tbsp of the sugar and salt; pulse until combined. Press into bottom and up side of prepared plate; freeze until firm, about 15 minutes.

Meanwhile, in small saucepan, bring blackberries, blueberries, water and remaining sugar to boil over medium heat; cook, breaking up berries with spoon, until berries are broken down and sauce is reduced to 1/3 cup, about 5 minutes. Stir in lemon juice. Scrape into small bowl set over bowl of ice water; let cool completely, about 10 minutes.

In large bowl, using hand mixer on medium-low speed, beat cream cheese until fluffy. Reduce speed to low; gradually drizzle in cream until combined. Increase speed to medium; beat until stiff peaks form, 2 to 3 minutes. Fold in all but 1 tbsp of the berry mixture just until combined with a few streaks remaining.

Place ice cream in separate large bowl; break up with back of spoon and stir until smooth. Fold in cream mixture until almost combined (if mixture begins to melt, refreeze as needed); scrape into crust. Dollop with remain-ing 1 tbsp berry mixture; using small knife, swirl to create marble effect. Cover and freeze until firm, about 8 hours.

Topping: Sprinkle with black­berries and blueberries.

To serve: Let stand at room temperature until slightly softened, 10 to 15 minutes, before slicing.

Test Kitchen Tip: If using whole graham crackers, you will need about seven to make a cup of crumbs. You can crush the crackers in a resealable plastic bag with a rolling pin or pulse them in your food processor to make fine crumbs.